News
Gourmet Magazine is Back in a New Form
Last week I received this email from Kemp Minifie who was the director of the food department at Gourmet for many years before it shut down. And prior to becoming the director she worked in the test kitchen. I felt bad for myself when the magazine shut down because I…
Cookbook: How to Write Your Own Family Cookbook
Several weeks ago Susan e-mailed me to ask how to get a cookbook published. This is a question that I get frequently and here is how I answered her. “I don’t know what to tell you. Publishing cookbooks the traditional way is a dying template. If you are the hottest…
Dulce de Leche Rice Pudding with Toasted Almonds
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where…
Tripe: How do you cook tripe?
Last week Randy asked me this about tripe, “I see this all of the time in the grocery store and I have to be honest, while it sort of scares me, it also fascinates me. Is there a way to cook this so that is actually tastes good? Is it…
Tomatoes: What is the best way to store fresh tomatoes?
Molly e-mailed the Kitchen Shrink that she had just harvested a lot of tomatoes from her garden and wondered what is the best way store them until she can use or process them. Freshly picked tomatoes should be stored in a single layer, stem-side up, in a fairly cool location…
Too Many Tomatoes
I never thought I could have too many tomatoes in my house. And I mean the summer time- grown at a local farmer’s market -or in your back yard -kind of tomato. But that is the state I find myself in right now. We are on vacation at my parent’s…
Portobello Burgers with Red Pepper and Gorgonzola
I enjoy cooking and serving vegetable main dishes all year long. I love to let the vegetables shine in the center of the plate. You’ll find a whole chapter of meatless recipes in all three of my cookbooks. My Portobello Burgers are absolutely wonderful meatless sandwiches. In the center is…
Sweetener: What is Simple Syrup and How Do You Make It?
Terri recently e-mailed me to ask “What is Simple Syrup and how do you use it?” My favorite recipe for lemonade immediately came to mind (You’ll find it in Sara Moulton Cooks at Home.) and here is my answer. Simple syrup is an old-fashioned secret for sweetening things such as…
The Orange County Fair
Two weekends ago I went to my first ever county fair. I really did not know that this kind of old fashioned America still existed (I’m too much of a city kid!) and I have to say I was delighted. There was a big ferris wheel towering over the whole…
Herbs and Spices: What are the basic herbs and spices I should have on hand?
This week I got an e-mail from Rich saying, “My brother inherited Grandpa and Grandma’s house. He cooks, but they had no spices in the house. What are the basics he should have in his kitchen for simple, but exciting meals? I would greatly appreciate your comments!” I have often…